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Teas, dietary supplements and fruit juices: a comparative study regarding antioxidant activity and bioactive compounds

2012Journal article Open access
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dc.contributor.authorCosta, A. S. G.
dc.contributor.authorNunes, M. A.
dc.contributor.authorAlmeida, I. M. C.
dc.contributor.authorCarvalho, M. R.
dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorAlves, Rita C.
dc.contributor.authorOliveira, M. Beatriz P. P.
dc.date.accessioned2013-10-03T09:38:26Z
dc.date.available2013-10-03T09:38:26Z
dc.date.issued2012
dc.description.abstractNowadays, new emerging products claiming antioxidant properties are becoming more frequent. However, information about this topic in their labels is usually scarce. In this paper, we analyzed total phenolics, total flavonoids and ascorbic acid contents, as well as DPPH scavenging activity of several commercial samples, namely green tea and other herbal infusions, dietary supplements, and fruit juices, available in the Portuguese market. In general, beverages containing green tea and hibiscus showed higher phenolics contents (including flavonoids) and antioxidant activity than those without these ingredients. A borututu infusion presented the lowest concentrations of bioactive compounds and scavenging activity, due to the low recommended amount of plant to prepare the beverage. Some juices without antioxidant claims in the label presented similar values to those with it.por
dc.identifier10.1016/j.lwt.2012.02
dc.identifier.doi10.1016/j.lwt.2012.02pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.22/2143
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.ispartofseriesFood Science and Technology; Vol. 49; Issue 2
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0023643812001922por
dc.subjectAntioxidant activitypor
dc.subjectAscorbic acidpor
dc.subjectPhenolic compoundspor
dc.subjectTeapor
dc.subjectDietary supplementspor
dc.subjectJuicespor
dc.titleTeas, dietary supplements and fruit juices: a comparative study regarding antioxidant activity and bioactive compoundspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage328por
oaire.citation.issueIssue 2
oaire.citation.startPage324por
oaire.citation.titleFood Science and Technology
oaire.citation.volumeVol. 49por
person.familyNamede Sá Barroso
person.familyNameAlves
person.givenNameMaria de Fátima
person.givenNameRita C.
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.orcid0000-0001-9011-5992
person.identifier.orcid0000-0002-5053-513X
person.identifier.ridI-9081-2012
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id7102691286
rcaap.rightsclosedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isAuthorOfPublication4b5cf5a1-8445-4d6a-ac30-5fbee0326269
relation.isAuthorOfPublication.latestForDiscovery4b5cf5a1-8445-4d6a-ac30-5fbee0326269

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